Jamaica Chocolate Rum Cake Recipe

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Jamaica Chocolate Rum Cake Recipe

INGREDIENTS

Cake Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 cup milk powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup bittersweet chocolate chips
• 1 1/2 cups sugar
• 1/2 cup unsalted butter
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3/4 Wray and nephew overproof rum

Chocolate Rum Glaze

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 Wray and Nephew overproof rum

PROCEDURE

1. Set the oven to 325 F. A 9-inch bundt cake pan should be lightly greased before being dusted with a flour and cocoa powder mixture. Shake off any extra coating as you turn the pan to coat it evenly. Place aside.
   
   
2. Over low heat, whisk the milk and chocolate chips in a small saucepan until everything is smooth and melted. Allow the chocolate mixture to cool and set aside.
   
   
3. Beat the butter and sugar together until thoroughly mixed in a mixing basin.
   
   
4. Mix the flour, cornstarch, milk powder, baking powder, salt, and cocoa powder in a different bowl. Add the dry ingredients gradually after the butter and sugar have been creamed. Mix all ingredients thoroughly in a bowl while sometimes scraping it.
   
   
5. Mix the batter then add the vegetable oil. The eggs are then added, one at a time. Keep scraping the basin. Then, gradually incorporate the vanilla extract and white rum. Then comes the chocolate mixture that has melted. Mix the batter again and again until it is completely lump-free.
   
   
6. Pour the batter into the bundt pan when it has been preheated, and bake for 45 to 60 minutes, or until a cake tester inserted into the centre comes out clean. On a cooling rack, let the cake cool in its pan.
   
   
7. Combine the butter, sugar, water, cocoa powder, and salt in a small saucepan. Bring this quickly to a boil. Once the syrup has somewhat thickened, reduce the heat and simmer for about 5 minutes, stirring often.
   
   
8. Add the vanilla essence and white rum after taking the pot off the heat.
   
   
9. Make holes in the bottom of the cake with a toothpick or skewer while it's still in the pan. Ascertain that you have drilled the holes at least 3/4 of the way. Over the cake, pour 1/4 of the rum syrup. Pour extra syrup after the cake has absorbed it, but keep some back to glaze the top. Turn the cake over onto a rack. Put a piece of parchment paper under the rack for simple cleanup. Over the cake's top, pour the remaining syrup.
   
   
10. Before slicing and serving the Chocolate Rum Cake, give it an hour to sit.

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